Zucchini fritters with sour cream
Juicy fritters made from grated zucchini, eggs and flour, seasoned with garlic and dill. After grating, squeeze the zucchini to prevent the fritters from spreading; serve with sour cream.
- Time
- 25 min
- Serving
- 461 kcal
- Ingredients
- ≈ $1.52
- Protein
- 14 g
Ingredients
- 1 Zucchini≈ $3.00 per kg 300 g
- 2 Eggspack 10 pcs ≈ $1.93 1 pcs
- 3 Wheat flour 40 g
- 4 Garlic≈ $10.00 per kg 3 g
- 5 Dillpack 50 g ≈ $1.80 5 g
- 6 Sour cream 15%pack 300 g ≈ $1.60 40 g
- 7 Sunflower oil 12 ml
- 8 Salt 2 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Prepare: wash the zucchini1, grate on a coarse grater, salt and let sit for 10 minutes, then squeeze out the juice.
Combine: in a bowl, mix the egg, flour, pressed garlic4 and dill5; mix until smooth.
Heat: heat a skillet over medium heat and add a little oil.
Fry: drop spoonfuls of batter onto the skillet, shaping fritters, fry for 3 minutes on each side until golden.
Cook through: flip and fry another 3 minutes until both sides are browned and firm inside.
Serve: remove from heat, serve warm with sour6 cream.
Tips
- Why it works
- Salt the grated zucchini first to draw out excess moisture, which prevents soggy fritters. Wait exactly 10 minutes for even squeezing.
- Substitutions
- Use Greek yogurt instead of sour cream for a tangier, thicker topping. Replace dill with parsley if you prefer a milder flavor.
- Common mistakes
- Overcrowding the pan causes uneven cooking; fritters will steam instead of brown. Notice when oil splutters excessively.
- Storing and reheating
- Eat fresh or within 2 days. Reheat in a dry pan over low heat for 2 minutes per side to crisp again.
- Serve with
- Pair with a simple cucumber salad for a light summer dinner. Works well as a side for grilled fish.
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